I'm sure this topic has been discussed somewhere, but I can't find it if it has.
I have a selection of high-carbon kitchen knives that have been in the family for a long time. You know, the type of knives that were made way before the various stainless steels became all the rage in the kitchen.
Was talking to someone the other day about maintenance.
She had never heard of a knife in the kitchen that wasn't stainless!
As you might guess, the subject eventually turns to rust prevention.
(But get some bleach on that stainless knife and see how "stainless" it really is!)
For kitchen use, my preferred method is to use a food-grade mineral oil, same as on my butcher blocks and cutting boards.
I also believe that having a highly polished blade helps in warding off the rust demons.
Naturally, the usual "clean ASAP after use, keep away from chemicals", etc.
I was wondering what methods others are using for care of their "carbon steel" knives.
I have a selection of high-carbon kitchen knives that have been in the family for a long time. You know, the type of knives that were made way before the various stainless steels became all the rage in the kitchen.
Was talking to someone the other day about maintenance.
She had never heard of a knife in the kitchen that wasn't stainless!
As you might guess, the subject eventually turns to rust prevention.
(But get some bleach on that stainless knife and see how "stainless" it really is!)
For kitchen use, my preferred method is to use a food-grade mineral oil, same as on my butcher blocks and cutting boards.
I also believe that having a highly polished blade helps in warding off the rust demons.
Naturally, the usual "clean ASAP after use, keep away from chemicals", etc.
I was wondering what methods others are using for care of their "carbon steel" knives.